*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Very pleasantly surprised by how well this recipe turned out! Used EVOO seasoned chops well with Lawry's seasoned salt pepper and granulated garlic. Used balsamic vinegar. Instead of tomato juice I used a can of Picante V8 and a can of petite cut diced tomatoes. Added fresh rosemary and mushrooms at that point used frozen green beans (16 oz.) and Tabasco Chipotle Sauce for the heat. Also had to thicken the sauce with 2 Tbsp. cornstarch etc. and served over brown rice. Beautiful presentation... if everyone had not dug in so quickly I would have loved to have taken a photo! Will most likely make this recipe again. Thank you BRIDESTEIN.
I wasn't sure that I would like this or not. But it turned out very good. I used tomato sauce instead of juice and fresh mushroms. The chops came out wonderfully tender and the sauce had just the right zip. Don't leave out the Frank's it makes the dish. Thanks!!
This was very nice! I did make some changes from other suggestions. I used 2 cans tomato sauce instaed of juice and I added 2 tablespoons of flour to the sauce when I added it. I also added the mushrooms at the time I added the sauce. I think next time I make this I will cook the greenbeans separate because I had brown rice with the tomato sauce too.
This is one of our family's favorite recipes. I agree that the tomato juice makes for a thin sauce but the flavor is so much better than paste or sauce. We like to eat this in bowls kind of like stew. With that in mind you could also cube the pork before you brown it.